20 Creamy Instant Pot Yogurt Recipes for Beginners

Welcome to the wonderful world of homemade yogurt, where your Instant Pot transforms simple ingredients into creamy perfection with minimal effort. Whether you’re craving tangy Greek yogurt, fruity blends, or rich dessert-style creations, these beginner-friendly recipes will guide you every step of the way. Get ready to discover how easy and rewarding homemade yogurt can be—your taste buds are in for a treat!

Classic Homemade Instant Pot Yogurt

A perfectly creamy batch of homemade yogurt is simpler than you might think, especially when you let your Instant Pot do most of the work. All you need are two basic ingredients and a little patience to create a fresh, tangy yogurt that’s far superior to anything you’ll find at the store.

Ingredients

• Whole Milk – ½ gallon
• Plain Yogurt – 2 tbsp

Instructions

1. Pour the ½ gallon of whole milk directly into the inner pot of your Instant Pot.
2. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
3. Allow the cycle to run until the Instant Pot beeps, indicating the milk has reached 180°F, which will take approximately 45 to 60 minutes.
4. Carefully remove the inner pot and let the milk cool undisturbed on your countertop until it reaches 110°F, which typically takes about 30 to 40 minutes; use a digital thermometer for accuracy, as this temperature is critical for the yogurt cultures to thrive.
5. Once at 110°F, whisk the 2 tablespoons of plain yogurt into the warm milk until it is fully incorporated and no white streaks remain.
6. Return the inner pot to the Instant Pot base, secure the lid, and set the valve to “Sealing.”
7. Press the “Yogurt” button, then press “Adjust” until the display reads “8:00” for an 8-hour incubation period.
8. Allow the yogurt to incubate undisturbed for the full 8 hours; do not open the lid during this time, as maintaining a consistent warm environment is key for proper culturing.
9. After incubation, remove the inner pot; the yogurt will have a thin layer of yellowish whey on top, which is normal and can be stirred back in for a creamier texture or drained off for a thicker result.
10. Transfer the yogurt to airtight containers and refrigerate for at least 6 hours to chill and firm up before serving.

Out of the fridge, this yogurt boasts a wonderfully thick, spoonable texture and a clean, tangy flavor that’s perfectly balanced. For a creative twist, swirl in a spoonful of honey and top with fresh berries for a simple breakfast, or use it as a base for creamy salad dressings and marinades.

Vanilla Bean Instant Pot Yogurt

Eliminate the guesswork from homemade yogurt with this foolproof Instant Pot method that delivers creamy perfection every time. Even beginners can master this simple technique that transforms just two ingredients into a rich, tangy treat with real vanilla bean flavor throughout.

Ingredients

Whole milk – ½ gallon
Plain yogurt – 2 tbsp
Vanilla bean – 1

Instructions

1. Pour ½ gallon of whole milk directly into the Instant Pot inner pot.
2. Press the “Yogurt” button, then press “Adjust” until the display shows “Boil.”
3. Secure the lid with the vent in sealing position and let the program run for approximately 45 minutes, until the display reads “Yogt.”
4. Carefully remove the lid and check the milk temperature with an instant-read thermometer—it must reach 180°F to properly denature the proteins.
5. Place the entire inner pot in an ice water bath, stirring constantly until the milk cools to 110°F, which typically takes 15-20 minutes.
6. Split the vanilla bean lengthwise and scrape out the tiny black seeds using the back of your knife.
7. Whisk 2 tablespoons of plain yogurt with the vanilla bean seeds until fully incorporated.
8. Stir the yogurt-vanilla mixture back into the cooled milk using a gentle folding motion to maintain air bubbles.
9. Return the inner pot to the Instant Pot and press “Yogurt,” then set the timer for 8 hours using the “+” button.
10. Secure the lid with the vent in sealing position and let ferment undisturbed for the full 8 hours.
11. Transfer the finished yogurt to airtight containers and refrigerate for at least 6 hours to thicken completely.

The resulting yogurt develops a remarkably thick, spoonable texture with visible vanilla bean specks throughout. Its delicate sweetness pairs beautifully with fresh berries or granola, but it’s equally delicious swirled into overnight oats for a protein-packed breakfast.

Honey-Sweetened Greek Yogurt in the Instant Pot

Oftentimes, homemade yogurt seems intimidating, but this honey-sweetened Greek yogurt recipe simplifies the process using your Instant Pot. Our methodical approach ensures perfect results every time, guiding you through each precise step. You’ll create a creamy, naturally sweetened yogurt that’s far superior to store-bought versions.

Ingredients

Milk – 1 gallon
Plain yogurt – ½ cup
Honey – ¼ cup

Instructions

1. Pour 1 gallon of milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display shows “Boil.”
4. Allow the milk to heat to 180°F, which typically takes 45-60 minutes.
5. Remove the inner pot and place it on a heat-safe surface.
6. Let the milk cool to 110°F, checking with a thermometer—this usually takes 30-40 minutes.
7. Skim off any skin that formed on the milk surface using a slotted spoon.
8. Whisk ½ cup of plain yogurt into the cooled milk until fully incorporated.
9. Return the inner pot to the Instant Pot base.
10. Secure the lid and ensure the valve remains in “Sealing” position.
11. Press “Yogurt” button, then press “Adjust” until the display shows “8:00” (8 hours).
12. Let the yogurt culture undisturbed for the full 8-hour cycle.
13. Transfer the cultured yogurt to a fine-mesh strainer lined with cheesecloth.
14. Place the strainer over a large bowl to catch the whey.
15. Refrigerate the straining setup for 4-6 hours until the yogurt reaches your desired thickness.
16. Discard the collected whey from the bowl.
17. Transfer the strained Greek yogurt to a clean container.
18. Stir ¼ cup of honey into the yogurt until evenly distributed.

Perfectly strained Greek yogurt develops a remarkably thick, spoonable texture that holds its shape beautifully. The honey adds a delicate floral sweetness that complements the yogurt’s natural tang without overpowering it. Try layering it with granola and fresh berries for a stunning parfait, or use it as a protein-packed base for savory herb dips.

Strawberry Instant Pot Yogurt

Creating homemade yogurt in your Instant Pot is surprisingly simple and yields a creamy, tangy treat. Consider this straightforward method for making strawberry yogurt that requires minimal ingredients but delivers maximum flavor. You’ll be amazed at how easy it is to achieve perfect results every time.

Ingredients

– Whole milk – 4 cups
– Plain yogurt – 2 tbsp
– Fresh strawberries – 1 cup
– Granulated sugar – ¼ cup

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display shows “Boil.”
4. Allow the milk to heat until the Instant Pot beeps, indicating it has reached 180°F.
5. Carefully remove the inner pot using oven mitts and place it on a heat-safe surface.
6. Let the milk cool undisturbed until it reaches 110°F, which takes approximately 45-60 minutes.
7. While the milk cools, hull and slice 1 cup of fresh strawberries into small pieces.
8. Combine the sliced strawberries with ¼ cup granulated sugar in a small bowl.
9. Use a fork to mash the strawberry-sugar mixture until it forms a chunky puree.
10. When the milk reaches 110°F, whisk in 2 tablespoons of plain yogurt until fully incorporated.
11. Gently fold the strawberry puree into the milk mixture using a spatula.
12. Return the inner pot to the Instant Pot and secure the lid with the valve set to “Sealing.”
13. Press the “Yogurt” button and set the timer for 8 hours using the “+” button.
14. After 8 hours, transfer the yogurt to airtight containers and refrigerate for at least 4 hours.
Your finished strawberry yogurt will have a delightfully creamy texture with bright berry flavor throughout. You’ll notice tiny strawberry flecks distributed evenly in the thick, tangy base. Try layering it with granola for a parfait or using it as a topping for pancakes instead of traditional syrup.

Blueberry Lavender Instant Pot Yogurt

You’ll be amazed how easily this creamy, floral-infused yogurt comes together in your Instant Pot. Yogurt making might seem intimidating, but this method is foolproof and delivers a perfectly tangy, set yogurt every single time, infused with the subtle, aromatic notes of lavender and sweet bursts of blueberry.

Ingredients

Milk – ½ gallon
Plain Yogurt – 3 tbsp
Dried Culinary Lavender – 1 tbsp
Fresh Blueberries – 1 cup
Honey – ¼ cup

Instructions

1. Pour the ½ gallon of milk directly into the inner pot of your Instant Pot.
2. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
3. Let the program run; the Instant Pot will beep when the milk reaches 180°F, which pasteurizes it and denatures the proteins for a thicker final texture.
4. Carefully remove the inner pot and place it on a trivet or cooling rack; let the milk cool undisturbed until it reaches 110°F, which typically takes 45-60 minutes (a pro tip: test the temperature by dripping a few drops on your inner wrist—it should feel warm, not hot).
5. Once at 110°F, whisk the 3 tbsp of plain yogurt into the warm milk until it is fully dissolved and no white streaks remain.
6. Return the inner pot to the Instant Pot base, secure the lid, set the valve to “Sealing,” and press the “Yogurt” button, then press “Adjust” until the display reads “8:00” for an 8-hour incubation time.
7. Let the yogurt incubate undisturbed for the full 8 hours; the longer incubation develops a more pronounced tang, so adjust future batches to your preference.
8. After incubation, remove the inner pot; the yogurt will be set and have a gentle wobble, similar to firm Jell-O.
9. Place a fine-mesh strainer over a bowl and line it with a double layer of cheesecloth; pour the fresh blueberries and 1 tbsp of dried culinary lavender into the strainer.
10. Spoon the freshly made yogurt over the blueberries and lavender in the strainer, covering them completely.
11. Gather the edges of the cheesecloth, twist them together to form a pouch, and suspend this pouch over the bowl in the refrigerator for 2 hours to allow the yogurt to strain and thicken further while the berries and lavender infuse their flavors.
12. After 2 hours, discard the lavender and blueberry solids from the cheesecloth, then transfer the strained, infused yogurt to a clean container.
13. Stir the ¼ cup of honey evenly into the yogurt until fully incorporated.
14. Cover the container and refrigerate the yogurt for at least 4 hours to allow the flavors to meld and the texture to firm up completely.

Expect a luxuriously thick, spoonable yogurt with a delightful contrast of creamy, tangy base and the subtle floral aroma from the lavender. Each spoonful offers a surprise burst of sweet, jammy blueberry, making it perfect for layering in a parfait with granola or simply enjoying on its own for a refreshing, elegant breakfast.

Coconut Milk Yogurt in the Instant Pot

Oftentimes, homemade yogurt seems intimidating, but this Instant Pot method simplifies the process beautifully. Once you discover how easy it is to create creamy coconut milk yogurt with just a few ingredients, you’ll never go back to store-bought versions. Let’s walk through each step together to ensure perfect results every time.

Ingredients

Coconut Milk – 2 (13.5 oz) cans
Probiotic Capsules – 2 capsules
Gelatin – 1 tbsp

Instructions

1. Pour 2 (13.5 oz) cans of coconut milk into the Instant Pot inner pot.
2. Select the “Yogurt” function, then press “Adjust” until the display reads “Boil.”
3. Heat the coconut milk until it reaches 180°F, which typically takes 25-30 minutes.
4. Remove the inner pot and let the coconut milk cool to 110°F, checking with a thermometer.
5. Open 2 probiotic capsules and sprinkle the powder over the cooled coconut milk.
6. Whisk the probiotic powder into the coconut milk for 1 full minute until fully incorporated.
7. Sprinkle 1 tbsp of gelatin over the mixture while continuously whisking to prevent clumping.
8. Return the inner pot to the Instant Pot and secure the lid.
9. Select the “Yogurt” function and set the timer for 8 hours.
10. Transfer the yogurt to sealed containers and refrigerate for 6 hours before serving.
Refreshingly tangy with a velvety smooth texture, this coconut milk yogurt develops a pleasant tartness that balances the natural coconut sweetness. Try swirling in fresh mango puree or topping with toasted coconut flakes for a tropical breakfast treat that feels both indulgent and wholesome.

Thick and Creamy Instant Pot Yogurt

Haven’t you wished for homemade yogurt without the fuss? This Instant Pot method delivers thick, creamy yogurt with minimal effort, perfect for beginners who want reliable results every time. Let me walk you through each simple step to create your own batch.

Ingredients

Whole milk – ½ gallon
Plain yogurt – 2 tbsp

Instructions

1. Pour ½ gallon of whole milk directly into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Allow the Instant Pot to complete the boil cycle, which takes approximately 45-60 minutes.
5. Carefully remove the inner pot using oven mitts once the cycle finishes.
6. Let the milk cool to 110°F, checking with a digital thermometer—this typically takes 45-60 minutes.
7. Skim off any skin that formed on the milk surface using a spoon.
8. Whisk 2 tablespoons of plain yogurt into 1 cup of the warm milk until completely smooth.
9. Pour the yogurt-milk mixture back into the remaining warm milk, whisking thoroughly to combine.
10. Return the inner pot to the Instant Pot and secure the lid.
11. Press “Yogurt” button, then press “Adjust” until the display reads “8:00” for 8 hours.
12. Transfer the finished yogurt to containers and refrigerate for at least 6 hours before serving.
Now you have beautifully thick, tangy yogurt that’s perfect for breakfast bowls with honey and granola. Nothing beats the satisfaction of homemade yogurt that’s creamier than most store-bought versions. Try swirling in fresh fruit preserves or using it as a base for creamy salad dressings.

Maple Cinnamon Instant Pot Yogurt

You’ll love how easy it is to make creamy, homemade yogurt right in your Instant Pot, especially when it’s infused with cozy maple and cinnamon flavors. This method requires just a few ingredients and minimal hands-on time, yielding a tangy, sweet treat perfect for breakfast or a snack. Follow these steps closely for foolproof results every time.

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Maple syrup – ¼ cup
• Ground cinnamon – 1 tsp

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing.”
3. Press the “Yogurt” button, then adjust until the display reads “Boil.”
4. Allow the milk to heat until the Instant Pot beeps, indicating it has reached 180°F, which pasteurizes it and denatures proteins for thicker yogurt.
5. Carefully remove the inner pot and let the milk cool to 110°F, checking with a thermometer; this typically takes 30–45 minutes.
6. Tip: Stir occasionally to prevent a skin from forming on the surface.
7. Whisk 2 tbsp of plain yogurt into the cooled milk until fully incorporated.
8. Return the inner pot to the Instant Pot and secure the lid with the valve set to “Sealing.”
9. Press the “Yogurt” button and set the time to 8 hours using the “+” or “-” buttons.
10. Tip: For a tangier yogurt, extend the culturing time up to 12 hours.
11. After the timer beeps, refrigerate the yogurt in the inner pot for at least 4 hours to halt fermentation and thicken it.
12. Stir in ¼ cup of maple syrup and 1 tsp of ground cinnamon until evenly distributed.
13. Tip: For a smoother consistency, whisk vigorously after adding the syrup and cinnamon.

Maple cinnamon yogurt emerges velvety and lightly tangy, with the warmth of cinnamon balancing the rich sweetness. Its creamy texture holds up beautifully when layered with granola or swirled into oatmeal. Try drizzling extra maple syrup over top and sprinkling with toasted nuts for an indulgent breakfast parfait.

Lemon Curd Swirl Instant Pot Yogurt

Diving into homemade yogurt has never been simpler than with this lemon curd variation. During the gentle cooking process, the tangy lemon swirls beautifully through the creamy yogurt base. You’ll appreciate how the Instant Pot does all the work while you sleep or go about your day.

Ingredients

Whole milk – ½ gallon
Plain yogurt – 2 tbsp
Lemon curd – ¼ cup

Instructions

1. Pour ½ gallon whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Allow the cycle to complete, which takes approximately 45-60 minutes until the milk reaches 180°F.
5. Remove the inner pot and let the milk cool to 110°F, testing with an instant-read thermometer.
6. Whisk 2 tbsp plain yogurt into the cooled milk until fully incorporated.
7. Return the inner pot to the Instant Pot and secure the lid.
8. Press “Yogurt” button and set the timer for 8 hours using the “+” button.
9. After 8 hours, transfer the yogurt to a large bowl and whisk until smooth.
10. Spoon ¼ cup lemon curd over the yogurt surface in dollops.
11. Use a knife to gently swirl the lemon curd through the yogurt, creating marble patterns.
12. Cover the bowl and refrigerate for at least 4 hours until thoroughly chilled. Getting that perfect swirl creates pockets of bright citrus flavor that contrast beautifully with the tangy yogurt. The finished texture is luxuriously creamy yet light, making it ideal for breakfast parfaits layered with granola or as a refreshing dessert topped with fresh berries.

Chocolate Hazelnut Instant Pot Yogurt

This creamy chocolate hazelnut yogurt comes together effortlessly in your Instant Pot, transforming simple ingredients into a decadent breakfast or snack with minimal hands-on time. The methodical process ensures perfect texture every time, making it an ideal project for beginners learning to harness their multi-cooker’s potential.

Ingredients

Whole milk – 4 cups
Plain yogurt – ½ cup
Chocolate hazelnut spread – ¼ cup

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Allow the milk to heat until the Instant Pot beeps, indicating it has reached 180°F (this typically takes 25-35 minutes).
5. Carefully remove the inner pot using oven mitts and place it on a heat-safe surface.
6. Let the milk cool undisturbed until it reaches 110°F, which takes approximately 45-60 minutes (test by dipping a clean finger in—it should feel warm but not hot).
7. Whisk ½ cup plain yogurt with ¼ cup chocolate hazelnut spread in a small bowl until completely smooth.
8. Gently stir the yogurt mixture into the cooled milk until fully incorporated.
9. Return the inner pot to the Instant Pot base and secure the lid with valve set to “Sealing.”
10. Press “Yogurt” button, then press “Adjust” until display reads “8:00” (8 hours).
11. Allow the yogurt to culture undisturbed for exactly 8 hours—do not open the lid during this time.
12. Remove the inner pot and refrigerate the yogurt for at least 4 hours before serving.
Silky smooth with ribbons of chocolate hazelnut flavor throughout, this yogurt develops a remarkably thick, spoonable consistency after chilling. The subtle tang from culturing balances beautifully against the rich sweetness, making it perfect layered with granola or swirled into overnight oats for added indulgence.

Pumpkin Spice Instant Pot Yogurt

Very few fall breakfasts capture the cozy essence of the season quite like homemade yogurt, and this pumpkin spice version made in your Instant Pot is wonderfully simple. You’ll be amazed at how just a few ingredients transform into a creamy, spiced treat that makes your kitchen smell like autumn. Let’s walk through each step together to create this delicious yogurt from scratch.

Ingredients

– Whole milk – 4 cups
– Plain yogurt with live cultures – 2 tbsp
– Pumpkin puree – ½ cup
– Maple syrup – ¼ cup
– Pumpkin pie spice – 1 tsp

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display shows “Boil.”
4. Allow the milk to heat until the Instant Pot beeps, which takes approximately 30-45 minutes.
5. Carefully remove the inner pot and check that the milk temperature reaches 180°F using an instant-read thermometer.
6. Place the inner pot in a sink filled with 2-3 inches of cold water to cool the milk.
7. Stir the milk constantly until the temperature drops to 115°F, which takes about 10-15 minutes.
8. Whisk 2 tablespoons of plain yogurt with live cultures in a small bowl until smooth.
9. Add ½ cup of pumpkin puree, ¼ cup of maple syrup, and 1 teaspoon of pumpkin pie spice to the yogurt mixture.
10. Whisk the pumpkin-yogurt mixture until completely combined and no streaks remain.
11. Pour the pumpkin-yogurt mixture into the cooled milk in the inner pot.
12. Whisk vigorously for 1 full minute to ensure the starter culture is evenly distributed.
13. Return the inner pot to the Instant Pot and secure the lid.
14. Press the “Yogurt” button, then press “Adjust” until the display shows “Normal” (8 hours).
15. Allow the yogurt to culture undisturbed for the full 8-hour cycle.
16. Transfer the finished yogurt to airtight containers and refrigerate for at least 4 hours before serving.

The finished yogurt has a remarkably thick, spoonable texture similar to Greek yogurt with subtle pumpkin undertones and warm spice notes throughout. For a special breakfast, layer it with granola and roasted pecans, or use it as a creamy base for pumpkin spice smoothies that taste like dessert but fuel your morning.

Almond Milk Yogurt in the Instant Pot

Keeping homemade yogurt simple is key for beginners, and this almond milk version in your Instant Pot delivers creamy results with minimal effort. Knowing your equipment and following precise temperatures will ensure perfect yogurt every time.

Ingredients

Almond milk – 4 cups
Plain yogurt – 2 tbsp

Instructions

1. Pour 4 cups of almond milk into your Instant Pot inner pot.
2. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
3. Close the lid, set the steam release valve to “Sealing,” and let the Instant Pot heat the almond milk to 180°F, which takes approximately 30-45 minutes.
4. Remove the inner pot carefully using oven mitts and place it on a heat-safe surface.
5. Let the almond milk cool to 110°F, checking with a digital thermometer—this typically takes 45-60 minutes at room temperature.
6. Whisk 2 tablespoons of plain yogurt into the cooled almond milk until fully incorporated.
7. Return the inner pot to the Instant Pot base and close the lid.
8. Press the “Yogurt” button and set the time to 8 hours using the “+” or “-” buttons.
9. After 8 hours, open the lid and check that the yogurt has thickened—it should coat the back of a spoon.
10. Transfer the yogurt to airtight containers and refrigerate for at least 4 hours before serving.

Offering a tangy, mildly nutty flavor, this yogurt develops a wonderfully thick, spoonable texture after chilling. Try swirling in fresh berries or a drizzle of honey for breakfast, or use it as a creamy base for dairy-free dressings and dips.

Banana Bread Instant Pot Yogurt

Now, let’s transform overripe bananas into a creamy, comforting yogurt using your Instant Pot. This method eliminates the guesswork of traditional yogurt-making while delivering that classic banana bread flavor. You’ll be amazed at how simple it is to create this protein-packed breakfast treat.

Ingredients

Milk – 4 cups
Plain yogurt – 2 tbsp
Bananas – 2 medium
Vanilla extract – 1 tsp
Cinnamon – ½ tsp

Instructions

1. Pour 4 cups of milk into your Instant Pot inner pot.
2. Press the “Yogurt” button, then select “Boil” to heat the milk to 180°F, which takes approximately 30-40 minutes.
3. Remove the inner pot and let the milk cool to 110°F, checking with a thermometer—this typically takes 45-60 minutes at room temperature.
4. Mash 2 medium bananas thoroughly with a fork until no large chunks remain.
5. Whisk 2 tbsp plain yogurt into the cooled milk until completely incorporated.
6. Stir in the mashed bananas, 1 tsp vanilla extract, and ½ tsp cinnamon until evenly distributed.
7. Return the inner pot to the Instant Pot and secure the lid.
8. Press “Yogurt” and set for 8 hours—the display will show “Yogt” when active.
9. After 8 hours, transfer the yogurt to containers and refrigerate for at least 4 hours to thicken.

Using room temperature yogurt as your starter helps ensure consistent culturing throughout the mixture. The finished yogurt has a surprisingly smooth texture with subtle banana sweetness and warm cinnamon notes. Try layering it with granola for a parfait, or swirl in some peanut butter for an extra protein boost that complements the banana flavor perfectly.

Matcha Green Tea Instant Pot Yogurt

Making homemade yogurt might sound intimidating, but this Matcha Green Tea Instant Pot version simplifies the process beautifully. My methodical approach will guide you through creating this vibrant, probiotic-rich treat that’s perfect for breakfast or a healthy snack. You’ll be amazed at how easily this comes together with just a few simple ingredients.

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Matcha powder – 1 tbsp
• Granulated sugar – ¼ cup

Instructions

1. Pour 4 cups of whole milk directly into the Instant Pot inner pot.
2. Secure the Instant Pot lid and set the valve to “Sealing” position.
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Wait for the Instant Pot to beep, indicating the milk has reached 180°F, which takes approximately 30-45 minutes.
5. Carefully remove the inner pot using oven mitts and place it on a heat-safe surface.
6. Allow the milk to cool to 110°F, testing with a digital thermometer—this typically takes 45-60 minutes at room temperature.
7. Whisk 2 tablespoons of plain yogurt into the cooled milk until completely incorporated.
8. Return the inner pot to the Instant Pot base and secure the lid with the valve set to “Sealing.”
9. Press “Yogurt” button, then press “Adjust” until the display shows “8:00” for 8 hours of incubation.
10. After 8 hours, remove the inner pot—the yogurt should be set with a slight jiggle and tangy aroma.
11. Whisk 1 tablespoon of matcha powder and ¼ cup of granulated sugar directly into the warm yogurt until smooth and evenly colored.
12. Transfer the finished yogurt to airtight containers and refrigerate for at least 4 hours to thicken completely.

Getting the perfect creamy texture comes from that crucial cooling step before adding the starter culture. The resulting yogurt has a beautiful pale green hue with matcha’s earthy sweetness balanced by the subtle tang of fermentation. Try layering it with fresh berries and granola for a stunning parfait, or use it as a base for smoothies—the vibrant color makes every serving Instagram-worthy.

Peach Melba Instant Pot Yogurt

For those seeking a fuss-free dessert that delivers restaurant-quality elegance, this Peach Melba Instant Pot yogurt transforms simple ingredients into a creamy, fruity delight. Following these straightforward steps will yield perfectly set yogurt every time, even if you’re new to pressure cooking.

Ingredients

Whole milk – 4 cups
Plain yogurt – ½ cup
Peach – 1, diced
Raspberries – ½ cup
Vanilla extract – 1 tsp
Granulated sugar – ¼ cup

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing.”
3. Press the “Yogurt” button, then “Adjust” until “Boil” appears on the display.
4. Allow the milk to heat until the display reads “Yogt,” which takes about 30–45 minutes.
5. Remove the inner pot and let the milk cool to 110°F, checking with a digital thermometer for accuracy—this prevents killing the yogurt cultures.
6. Whisk in ½ cup plain yogurt until fully incorporated, scraping the bottom to avoid unmixed spots.
7. Return the inner pot to the Instant Pot and secure the lid with the valve set to “Sealing.”
8. Press “Yogurt” and set the time to 8 hours using the “+/–” buttons for optimal thickness.
9. Chill the yogurt in the refrigerator for at least 4 hours to halt fermentation and improve texture.
10. Stir in ¼ cup granulated sugar, 1 tsp vanilla extract, and the diced peach, folding gently to distribute evenly.
11. Layer the yogurt with ½ cup raspberries in serving glasses, crushing a few berries slightly to release their juices for a vibrant swirl.
12. Serve immediately or refrigerate for up to 3 days. Made with ripe, seasonal peaches, this yogurt boasts a velvety smoothness punctuated by the tart pop of raspberries. Mix in crushed graham crackers for a parfait-style treat or drizzle with honey for extra sweetness.

Caramelized Fig Instant Pot Yogurt

Smooth, creamy yogurt gets an elegant upgrade with caramelized figs in this effortless Instant Pot recipe. Simply layer the ingredients and let your pressure cooker work its magic while you attend to other tasks. You’ll be rewarded with a sophisticated dessert or breakfast that tastes far more complex than its simple preparation suggests.

Ingredients

Whole milk – 4 cups
Plain yogurt – ½ cup
Sugar – ⅓ cup
Fresh figs – 8
Butter – 2 tbsp

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Select the “Yogurt” function, then press “Adjust” until the display reads “Boil.”
3. Heat the milk until the Instant Pot beeps, indicating it has reached 180°F (this pasteurizes the milk for proper yogurt culture).
4. Remove the inner pot and let the milk cool to 110°F, testing with an instant-read thermometer (tip: dip your clean finger in – it should feel warm but not hot).
5. Whisk in ½ cup of plain yogurt until completely smooth and incorporated.
6. Return the inner pot to the Instant Pot base and secure the lid.
7. Press “Yogurt” and set the timer for 8 hours (the longer incubation creates thicker, tangier yogurt).
8. While yogurt incubates, slice 8 fresh figs in half lengthwise.
9. Melt 2 tbsp of butter in a skillet over medium heat.
10. Arrange fig halves cut-side down in the skillet and sprinkle with ⅓ cup of sugar.
11. Cook figs for 4-5 minutes until the sugar melts and caramelizes to a deep amber color (tip: don’t stir – let the sugar form a proper caramel crust).
12. Carefully flip figs and cook for 2 more minutes until tender.
13. Remove figs from heat and let cool completely.
14. When yogurt incubation completes, transfer yogurt to containers and refrigerate for at least 4 hours to thicken.
15. Serve chilled yogurt topped with caramelized figs and their syrup.
Ultra-creamy yogurt provides the perfect canvas for those jewel-like figs with their crackly caramel coating. The contrast between cool, tangy yogurt and warm, syrupy figs creates a delightful temperature play. Try layering it with granola for a breakfast parfait or serving it alongside pound cake for an elegant dessert.

Raspberry Cheesecake Instant Pot Yogurt

Even the busiest home cooks can create this creamy Raspberry Cheesecake Instant Pot Yogurt with minimal effort and maximum flavor. This methodical approach ensures perfect texture every time, transforming simple ingredients into a decadent treat. Follow each step precisely for foolproof results that taste like you spent hours in the kitchen.

Ingredients

Whole milk – 4 cups
Plain yogurt – 2 tbsp
Granulated sugar – ½ cup
Cream cheese – 4 oz
Fresh raspberries – 1 cup

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Press the “Yogurt” button, then select “Boil” to heat the milk to 180°F, which takes approximately 20-25 minutes.
3. Remove the inner pot and let the milk cool to 110°F, checking with a food thermometer for accuracy.
4. Whisk 2 tbsp of plain yogurt into the cooled milk until fully incorporated.
5. Return the inner pot to the Instant Pot and press “Yogurt” button, then set for 8 hours.
6. Refrigerate the yogurt for 4 hours until completely chilled and thickened.
7. Beat 4 oz of cream cheese with ½ cup of granulated sugar in a separate bowl until smooth and lump-free.
8. Fold the cream cheese mixture gently into the chilled yogurt until evenly combined.
9. Mash 1 cup of fresh raspberries with a fork until broken down but still chunky.
10. Layer the yogurt mixture and mashed raspberries in serving glasses, creating visible stripes.
11. Chill the assembled desserts for 1 hour before serving to allow flavors to meld. Here’s the finished yogurt with its signature creamy texture and tangy raspberry swirls that perfectly balance sweet and tart notes. The cheesecake flavor intensifies when served with graham cracker crumbs sprinkled on top, or try freezing individual portions for a refreshing frozen yogurt alternative.

Chai-Spiced Instant Pot Yogurt

Ever find yourself craving the warm, aromatic flavors of chai but wishing for a healthier, protein-packed alternative? This Chai-Spiced Instant Pot Yogurt transforms your morning routine with minimal effort and maximum flavor. Embrace the simplicity of homemade yogurt infused with cozy spices, perfect for busy weekdays or leisurely weekends.

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Chai tea bags – 2

Instructions

1. Pour 4 cups of whole milk into the Instant Pot inner pot.
2. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button, then “Adjust” until “Boil” appears on the display.
3. Allow the milk to heat until the Instant Pot beeps, indicating it has reached 180°F, which pasteurizes it for safety.
4. Carefully remove the inner pot and let the milk cool to 110°F, checking with a thermometer to avoid killing the yogurt cultures.
5. Whisk in 2 tbsp of plain yogurt until fully dissolved to activate the fermentation process.
6. Add 2 chai tea bags to the milk mixture, submerging them completely for even flavor infusion.
7. Return the inner pot to the Instant Pot, secure the lid, and press “Yogurt,” setting the timer for 8 hours to culture.
8. After 8 hours, remove the inner pot, discard the tea bags, and refrigerate the yogurt for at least 4 hours to thicken.

Your yogurt will be luxuriously creamy with subtle cardamom and cinnamon notes that elevate plain yogurt into a dessert-like treat. Try swirling it into oatmeal or topping with honey and nuts for a balanced breakfast that feels indulgent yet wholesome.

Tropical Mango Instant Pot Yogurt

Finally, making homemade yogurt doesn’t require special equipment or hours of tending. This Tropical Mango Instant Pot Yogurt delivers creamy perfection with minimal effort, perfect for busy mornings or healthy snacks. Follow these simple steps for foolproof results every single time.

Ingredients

Milk – 4 cups
Plain yogurt – 2 tbsp
Mango – 1 cup

Instructions

1. Pour 4 cups of milk into the Instant Pot inner pot.
2. Secure the lid and set the valve to “Sealing.”
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Wait for the cycle to complete, which takes approximately 45-60 minutes.
5. Remove the lid and check that the milk has reached 180°F using an instant-read thermometer.
6. Let the milk cool to 110°F, which takes about 30-40 minutes.
7. Skim off any skin that formed on the milk surface using a spoon.
8. Whisk 2 tablespoons of plain yogurt into the cooled milk until fully incorporated.
9. Secure the lid and set the valve to “Sealing” again.
10. Press the “Yogurt” button, then press “Adjust” until the display reads “8:00” for 8 hours.
11. Let the yogurt culture undisturbed for the full 8 hours.
12. Transfer the finished yogurt to the refrigerator and chill for at least 4 hours.
13. Peel and dice 1 cup of fresh mango into ½-inch cubes.
14. Gently fold the mango pieces into the chilled yogurt.

So velvety and tangy, this yogurt develops a beautiful custard-like texture that pairs wonderfully with the sweet mango bursts. Serve it layered with granola for breakfast parfaits, or swirl in a teaspoon of honey for extra sweetness. The tropical flavors make it particularly refreshing when served chilled on a warm morning.

Blackberry Lime Instant Pot Yogurt

Sometimes the best kitchen discoveries happen when you combine fresh fruit with the convenience of your Instant Pot. Start by gathering your ingredients and equipment for this tangy, creamy yogurt that practically makes itself while you go about your day.

Ingredients

Whole milk – 1 quart
Plain yogurt – 2 tbsp
Fresh blackberries – 1 cup
Lime – 1
Granulated sugar – ¼ cup

Instructions

1. Pour 1 quart of whole milk into the inner pot of your Instant Pot.
2. Secure the lid and set the valve to “Sealing.”
3. Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.”
4. Allow the milk to heat until the Instant Pot beeps, indicating it has reached 180°F (this typically takes 15-20 minutes).
5. Carefully remove the inner pot using oven mitts and place it on a trivet or heat-safe surface.
6. Let the milk cool undisturbed until it reaches 110°F, which takes about 45-60 minutes (test by dipping a clean finger in—it should feel warm but not hot).
7. While the milk cools, mash 1 cup of fresh blackberries with ¼ cup granulated sugar in a small bowl until juicy.
8. Zest the entire lime into the blackberry mixture, then juice half the lime and add 1 tablespoon of juice.
9. When milk reaches 110°F, whisk in 2 tablespoons of plain yogurt until completely smooth.
10. Gently fold the blackberry-lime mixture into the milk until just combined.
11. Return the inner pot to the Instant Pot and secure the lid with the valve set to “Sealing.”
12. Press “Yogurt” and set the timer for 8 hours using the “+” button.
13. After 8 hours, transfer the yogurt to containers and refrigerate for at least 4 hours before serving.

Your finished yogurt will be luxuriously thick with vibrant purple swirls and a perfect balance of tart lime and sweet blackberry. Try layering it with granola for breakfast parfaits, or use it as a tangy topping for pound cake. The creamy texture holds up beautifully when stirred, making it ideal for both spooning straight from the container or incorporating into your favorite recipes.

Summary

These 20 creamy Instant Pot yogurt recipes offer delicious, beginner-friendly options for homemade yogurt. Try one today and enjoy the satisfaction of creating your own creamy treats! We’d love to hear which recipe becomes your favorite—leave a comment below and share this article on Pinterest to help other home cooks discover these wonderful recipes.